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7. Using the Optional Smoothtop Module
Cooking on the optional smoothtop IS al-
most the same as cooking on surface units.
There are three differences you should know
about:
1. The cookware you use.
2. What to expect.
3. The care and cleaning.
Cooking...
The glass will take longer to heat up than a
regular surface unit. It will also take longer to
cool down. Turn off the unit a few minutes be-
fore you are finished cooking.
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Do not use the smoothtop module for
canning.
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Bottoms must be perfectly flat, with NO ridges,
rims, patterns, dents, roughness or scratches.
-Pans with uneven bottoms cause poor
cooking results and may damage the
smoothtop.
- Nicks and scratches on a pan can dam-
age the smoothtop.
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Bottoms must be clean. Heating a soiled pan
can leave a stain on the smoothtop.
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Sliding aluminum pans or foil, and copper
pans, on the smoothtop can leave marks.
Aluminum marks can be removed if they are
not heated. See page 15 for cleaning and
caring suggestions.
8. Cookware
I
1
Pans should be the same size or larger than the
elements to prevent boil-overs and hot
handles.
Only use pans with flat bottoms. Flat bottoms
allow maximum contact between the pans
and the elements for fast, even cooking. Pans
with uneven bottoms or raised patterns on the
bottom are not suitable. Flatness of a pan can
be checked by placing an edge of a ruler
across it. There should not be space between
the ruler edge and the bottom of the pan.
DO NOT USE trivets, woks with skirts or canners with concave or ridged bottoms.
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